Andouillette

Instructions

1. Prepare the andouillette
   Using a sharp knife, score the andouillette sausages with several shallow cuts on both sides. This will prevent them from bursting during cooking and allow the flavors to penetrate better.
2. Cook the sausages
   Heat olive oil in a large skillet over medium heat. Add the andouillette sausages and cook for about 7-8 minutes on each side until golden brown and cooked through. Remove from the pan and set aside on a warm plate.
3. Prepare the sauce base
   In the same skillet, add the chopped shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the white wine and scrape the bottom of the pan to release any browned bits. Let the wine reduce by half, about 3-4 minutes.
4. Make the mustard sauce
   Add the chicken stock to the skillet and bring to a simmer. Whisk in both Dijon and whole grain mustards until well incorporated. Lower the heat and stir in the heavy cream. Allow the sauce to gently simmer for 5-6 minutes until slightly thickened.
5. Finish the dish
   Return the andouillette sausages to the skillet, spooning some of the sauce over them. Let them warm through in the sauce for 2-3 minutes. Stir in the chopped tarragon and season with salt and pepper to taste.
6. Serve
   Place the andouillette sausages on warm plates, spoon the mustard sauce over them, and garnish with fresh parsley. Traditionally served with French fries or mashed potatoes and a simple green salad.